Zucchini Béchamel كوسة بشاميل

A favorite among anyone who wants to lose weight, Zucchini is low in calories, carbs and sugars, yet instead of eating it plain, I twisted the famous Egyptian zucchini béchamel plate to make it less in calories yet full of nutrients.

In a medium sauce pan over medium heat cover the sliced zucchini with boiling water and leave for 10 to 12 minutes.

Strain the zucchinifrom its water and place in a Pyrex and season with garlic powder, salt and pepper. Make sure u don’t through the zucchini boiled water.

Sprinkle the mozzarella cheese on top of the zucchini.

Béchamel method:

Heat 2 1/2 cups milk,3/4 cup zucchiniwater and 1 cup water in a large heavy saucepan over medium-high heat until steaming.

Blend remaining 1 cup milk and flour in a blender and add garlic powder, salt, pepper, light cream cheese and blend again till smooth then add to the hot milk and cook, whisking constantly with a hand whisk until sauce is thick, 2 to 3 minutes.

Remove from heat, now you can spread over zucchini and bake for 20 minutes in a 190 degree oven then under the broiler for 5 more minutes.

Serve over basmati brown rice for a nice vegetarian meal.

Note:

If you prefer the zucchini with meat , then place one layer of zucchini in a Pyrex after seasoning it then place 1/4 kilo cooked minced meat over it then another layer of the seasoned zucchini then a top with mozzarella and béchamel sauce.